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Nutrition Facts
Serving Size 428 g
(Approx. 6 Servings)
Amount Per Serving
Calories 260 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 250 mg 10%
Total Carbohydrate 29 g 10%
Dietary Fiber 10 g 40%
Sugars 6 g
Protein 27 g
Vitamin A 60% Iron 35%
Vitamin C 35% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Saag

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

1 Tsp red pepper flakes
3 garlic, chopped
1 Tbsp grated ginger
1 small onion
1 Tsp canola oil
1 Tsp ground cumin
1 Tsp garam masala
1/2 Tsp turmeric
1 Lb chicken breast, cut into chunks
1 cup(s) red lentils
1 14.5 oz. can chopped tomatoes
4 cup(s) spinach
3 cup(s) water
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Combine red pepper flakes, garlic, ginger and onion in food processor or blender. Blend until smooth.
In large skillet heat canola oil over medium-high. Add in onion and ginger paste. Cook until fragrant, then add in spices. Cook 2 - 3 minutes longer, then add chicken and turn to coat. Cook chicken for 3 - 4 minutes.
Add in lentils, tomatoes, and water. Allow skillet to simmer 20 minutes then add in spinach.
Cook just until spinach has wilted. Serve with steamed basmati rice.



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